Poppy Seed-Almond Cookies

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3 dozen (serving size: 1 cookie)


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1 cup sugar
1/3 cup stick margarine, softened
2 tablespoons light-colored corn syrup
1 1/2 teaspoons almond extract
1 egg
1 egg white
2 1/4 cups all-purpose flour
2 tablespoons poppy seeds
1 teaspoon baking soda
Vegetable cooking spray


Cream sugar and margarine at medium speed of a mixer until fluffy (about 3 minutes). Add corn syrup, extract, egg, and egg white; beat well. Combine flour, poppy seeds, and baking soda; stir. Add to creamed mixture, beating well.

Drop dough by rounded tablespoons onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned; let cool on pans 1 minute. Remove from pans, and let cool completely on wire racks.

Created date

October 2003

Nutritional Information

Calories 74
Caloriesfromfat 26 %
Fat 2.1 g
Satfat 0.4 g
Monofat 0.8 g
Polyfat 0.7 g
Protein 1.2 g
Carbohydrate 12.5 g
Fiber 0.2 g
Cholesterol 6 mg
Iron 0.4 mg
Sodium 59 mg
Calcium 10 mg